U.S. Calrose Brown Rice with Fried Chicken Tenders

U.S. Calrose Brown Rice with Fried Chicken Tenders 300g                U.S. Diamond G Brown Rice
60g                   rendered chicken fat
100g                onion, diced
25g                  garlic, chopped
20g                  ginger, chopped
1l                      chicken stock
8g                     salt
5g                     sesame seeds, toasted
50g                   tomatillos, diced
Chicken Tenders
500ml              water
40g                   rock salt
30g                   white miso paste   
1kg                   chicken tenders                    
50g                  plain flour, sifted
50g                  rice flour, sifted
6g                    dried sage
5g                    cracked black pepper
5g                    ground ginger
6g                    cayenne pepper
8g                    mustard powder
                         plain flour, for deep-frying                       
1                      fresh lime
35g                  crème fraiche      
30ml               chipotle sauce
50ml               ‘Loco’ passionfruit hot sauce
                        coriander and sliced jalapenos, for garnishing
  • Soak U.S. Diamond G Brown Rice in cold water for 3 hours. Wash U.S. Diamond G Brown Rice thoroughly until water is clear, drain the washed Diamond G Brown Rice and place into rice cooker. 
  • In a saucepan, add rendered chicken fat and allow simmer over medium heat for 6 minutes. Add onion, garlic and ginger into the same saucepan and simmer over medium heat until onion is transparent. Add chicken stock and salt to saucepan. Bring to boil over medium heat. Remove from heat.
  • Add cooked U.S. Diamond G Brown Rice and chicken stock to saucepan and mix evenly. Place saucepan with Diamond G Brown Rice over medium heat and boil for 45 minutes. Remove saucepan from heat and add U.S. Diamond G Brown Rice to mixing bowl. Add toasted sesame seeds and diced tomatillos to bowl and mix evenly. Set aside.  

Chicken Tenders
  • Create brine using water, rock salt and white miso paste in a bowl. Add chicken tenders to brine and soak for 4 hours.
  • In another mixing bowl, add sifted plain flour, sifted rice flour, dried sage, cracked black pepper, ground ginger, cayenne pepper and mustard powder. Mix evenly. Set aside.
  • Rinse brined chicken tenders under running water and pat dry. Cover each brined chicken tender with flour mixture and refrigerate overnight.
  • Remove brined chicken tenders coated in flour mixture from refrigerator. Coat again in plain flour before adding into deep fryer and fry for about 4 minutes. Drain on a wire rack with baking tray underneath and set aside.
  • Using a fine grater, grate lime for zest and squeeze lime to yield juice in a mixing bowl. Add crème fraiche into mixing bowl and mix evenly. Set aside.  
  • On a serving plate, add cooked U.S. Diamond G Brown Rice. Place chicken tenders on top of cooked U.S. Diamond G Brown Rice. Drizzle chipotle sauce, ‘Loco’ passionfruit hot sauce and the lime crème fraiche onto chicken tenders and Diamond G Brown Rice. Garnish with corianders and sliced jalapenos. Serve immediately.
If you think these recipes are good, Cuisine & Wine Asia is offering free access to its online publications until 30th June 2020!  Read stories from local and overseas chefs, read new recipes from appetizers to desserts, gain access to exclusive YouTube videos and learn more about the Food & Beverage scene! All these activities will ensure that you make the best use of your time to learn new information!

You may create an account here and read our online magazines here.